Seochon Gyedanjip

A large sea snail characterized by its chewy and light taste. It is usually boiled and eaten dipped in cho-gochujang.

A seafood with an excellent chewy and elastic texture. It is boiled as숙회 (boiled seafood) and enjoyed with chojang.

Characterized by thicker and softer flesh than regular squid. It is eaten blanched as숙회 (boiled seafood) or lightly grilled.

This is a whelk with a chewy texture and deep sea aroma. It is popular as a snack with drinks, boiled and dipped in chojang.

A long, slender clam characterized by its light and chewy taste. It is mainly eaten stir-fried or in soup, but can also be enjoyed as숙회 (boiled seafood).

A dish made by steaming a whole squid until the innards are tender. It has a savory and salty flavor and is eaten by cutting the body and legs.

A clam that resembles a bird's beak, characterized by its sweet and soft texture. It is enjoyed lightly blanched as숙회 (boiled seafood) or in shabu-shabu.

Similar in taste to regular scallop clams but with a chewier texture. It is enjoyed blanched and dipped in cho-gochujang or as a salad.

A dish made by lightly blanching small swimming crabs to bring out their chewy texture. It is eaten dipped in cho-gochujang or used in stir-fries.

A dish where fresh blue crabs are steamed whole, allowing you to enjoy the natural sweetness and flavor of the crab meat. It's fun to pick out the meat, and it's eaten dipped in soy sauce or chojang.

A dish made by boiling abalone innards, characterized by its soft and chewy texture. It has an excellent savory taste and is usually enjoyed with drinks.

Scallops characterized by their soft flesh and sweet taste. They are lightly steamed as숙회 (boiled seafood) or grilled.

A crab with savory and chewy meat inside a hard shell. It is mainly eaten as soy-marinated crab or steamed, but fresh ones can also be enjoyed as sashimi.

A dish made by finely chopping wriggling octopus and seasoning it with sesame oil and salt. It is characterized by its chewy texture and savory taste, and is fun to eat as it sticks to the plate.

Sea urchin roe with a soft, creamy texture and rich sea flavor. It is eaten with seaweed or rice, or as a snack with drinks.

Sashimi made from thinly sliced silver pomfret, characterized by its soft flesh and light taste. It is sometimes served with bones, and eaten dipped in chojang or makjang (spicy paste).

Gizzard shad, famous as an autumn delicacy, is characterized by its savory and oily taste. It is served sliced with bones and eaten as a wrap with chojang (spicy dipping sauce) or ssamjang (spicy paste).

A dish enjoyed with fresh oysters served raw. It is full of the flavor of the sea and is eaten with a sprinkle of cho-gochujang or lemon juice.

A dish enjoyed with small pygmy squids served as sashimi. It is characterized by its soft and chewy texture, and is eaten dipped in cho-gochujang.

A tunicate with a unique aroma and a crunchy texture. Fresh tunicates are eaten raw, or added to steamed dishes and stews.

Sashimi made from thinly sliced halfbeak, characterized by its clean and light taste. It is eaten dipped in chojang or soy sauce.

A dish enjoyed with silver-scaled cutlassfish served as sashimi. It is characterized by its soft flesh and savory taste, and is usually eaten dipped in a seasoned sauce.

A chewy and elastic eagle ray sashimi. Fresh, unfermented eagle ray is eaten dipped in chojang or makjang (spicy paste).

A dish enjoyed with large, fresh rock oysters served raw. They are larger than regular oysters and have a richer flavor, pairing well with lemon juice or cho-gochujang (spicy dipping sauce).

A dish enjoyed with live, wild-caught shrimp served raw. It is characterized by its sweetness and firm, bouncy texture, and is eaten dipped in chojang.

A dish enjoyed with reddish shrimp served as sashimi. It is characterized by its strong sweetness and soft texture.

Sea cucumber with a unique, crunchy texture and sea aroma. It is usually eaten dipped in chojang or sesame oil with salt.

A sea cucumber with a reddish hue, firmer and chewier than regular sea cucumber. It has a rich sea flavor.

A dish made by seasoning small, soft icefish raw. It is light and savory, and a popular spring delicacy.

A dish enjoyed with monkfish served as sashimi, characterized by its chewy and light taste. The fresh monkfish is thinly sliced and eaten dipped in chojang or soy sauce.

A ramen with a refreshing and spicy broth made with various seafood. The flavor of the seafood blends with the noodles for a deep taste.